Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Preheat the oven to 400°F.

Lightly coat the madeleine pans with softened butter and dust with flour

Sift together the flour and baking powder.

In the stand mixer with a paddle attachment, combine butter, sugar, brown sugar and lemon Citrus juice is good and all but the zest (small pieces of citrus peel) has even more flavour! The oils in the peel of the fruit help to give off that citrusy taste and smell.zest and mix on medium speed until lightly and fluffy, about 5 minutes. Scrape down the bowl as needed.

Combine the salt, eggs and vanilla. Add to the butter mixture in two or three additions, mixing until fully incorporated after each addition.

Turn off the mixer and add the sifted dry ingredients, mixing on low speed and scraping down the bowl as needed during the mixing to blend evenly.

Fill a piping bag with the prepared batter and fill the molds three-quarter full.

Bake at 400°F until the edges are golden brown, about 10 minutes.

Transfer the pans to racks and cool slightly before unmolding and serving. Store in an airtight container.